Past Superlatives

Check out the coffees that have been sent out to Superlatives subscribers over the years.

February 2019 – Clever Coffee Las Misiones

Las Misiones For us, the Misiones from Colombia is more than special. For a long time, we have been looking for a coffee that meets our quality and taste requirements – and a coffee where we can trade directly with the producer. Therefore, we are humbly proud of this coffee, which is our first directly […]

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January 2019 – Cupping Room Rwanda Kanzu

Rwanda Kanzu Aromatics: Candied pear, Floral Acidity: Citric Sweetness: Honeyed Producer: Various Altitude: 1,950 masl Varieties: Bourbon We are once again excited to offer a beautiful bourbon cultivar from the Kanzu washing station in Rwanda! Kanzu washing station sits at 1,950 meters in Nyamasheke, located in Southwestern Rwanda. The coffee grows in rich volcanic soil […]

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December 2018 – Manhattan Coffee, Jairo Lopez

This month’s coffee is a Colombian Geisha by Jairo Lopez, roasted by power-couple Esther Maasdam and Ben Morrow of Manattan Coffee in Rotterdam. This coffee is one of the absolute BEST we’ve had all year. It’s super clean, extra sweet, and full of interesting fruit. It may be a natural, but it’s not “natty”. Luckily, Ben […]

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November 2018 – Coffee Manufactory Ethiopian Kedamai

Kedamai Lot #07   Manufactory began working with Kata Maduga Cooperative Union last year. Manufactory’s radiantly hand printed retail offering includes two lots from Kedami. After cupping their way through all of Kata Maduga’s offerings, they tell us, ‘a few were immediate stand-outs; most notably Kedamai Lot #7 … [this lot] particularly checked all the […]

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September 2018 — Five Elephant Karatu AA Kenya

This week we return to Berlin with one of our favourite roasters, Five Elephant. They’ve got a beautiful Kenyan AA, bursting with orange marmalade goodness, stewed fruits, and a bunch of white grape — or a whole lot of Ribena and apple juice concentrate if you give our brew method a try 😉 

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August 2018 — St. ALi Coffee Roasters, Ethiopia Barkume Uraga Tome

This month, we come back to Melbourne with our good friends, St. ALi Coffee Roasters and their Ethiopia Barkume Uraga Tome. They’ve provided a two-for-one—subscribers receive 50g of both the washed and natural process of this coffee. No matter which processing method you prefer, we’re sure you’ll enjoy their contrasting sweetness, florality, and clarity.  

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July 2018 — Atkinsons Coffee Roasters: Café Granja La Esperanza, Las Margaritas, Honey Red Bourbon

This month we stay in Colombia (even stay at the same farm!) but move roasters with Atkinsons Coffee Roasters, based in Lancaster, UK. They’ve got a delightful honey red bourbon, with sweet, bright passionfruit-like acidity, a hint of fresh strawberry, tropical fruits — and all that boozy goodness from the honey process. 

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May 2018 — Genovese Specialty Division: Brazil Jhone Milanez Lacerda Lot #03

This month we stay in Melbourne with Genovese Specialty Coffee Division, and Australia’s 2018 ASCA Roasting Champion #benovese Ben Toovey, heading over to Brazil with a unique controlled fermentation Red Cataui AND a taster of the same bean — naturally fermented. One of the fastest ways to learn about coffee is side by side cupping — and Ben and his team have delivered a super cool experience for you to try just that. 

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April 2018 — Small Batch & Raquel Lasso Colombia Geisha

This month we head to Colombia, by way of Small Batch here in Melbourne, Australia. They’ve got a stunning Geisha (only our second Geisha throughout Superlatives!) produced by Raquel Lasso, a pioneering leader within her community. This coffee is all syrupy body, jammy bakers spice, rosehip, apple, grape, and mandarin, with super aromatics of white flowers, citrus peel, mandarin, and perfume. It’s pretty superlative really ; )

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March 2018 — Cafe Lomi & Daterra ‘Méthode Beaujolais’

This month we head to Brazil and Daterra Farms, by way of Paris with Cafe Lomi, with a coffee fermented using carbonic maceration — or as the French like to call it, Méthode Beaujolais — before being naturally processed. They’ve helped produce a coffee bursting with tons of cherry, layers of chocolate, dried fig, and pineapple, with a wine-like, creamy, and clean finish.

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January 2018 — Ethiopian Duromina by George Howell

About the Coffee: Name: Duromina Harvest: 2017 Plant Varietal: Ethiopian Heirloom Process: Washed Drying method: Parchment dried 7 – 10 days      Farm location and other Characteristics: Country: Ethiopia Region: Jimma Zone, Agaro District, Oromio region Cooperative: Keta Muduga Cooperative Union Altitude: 1900 – 2200 masl Farm sizes: average one hectare    We were […]

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Superlatives: Colonna

We were lucky enough to share some emails back and forth with Maxwell Colonna-Dashwood, the guest roaster for this month’s October Superlatives (you can read more about the “Elephant Bean” here!) He shared some really cool insights on the origins of Colonna, art and business, and the general worldview of Colonna.WeI’ve edited lightly for clarity but left most intact. 

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